Butternut Muffins with Buttermilk, Flax Seed, and Wheat Germ

Wheat germ and ground flax seed add extra nutrition to the these jumbo muffins made with butternut squash.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 375 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• 3 ½ cups all-purpose flour
• ½ teaspoon baking soda
• 2 teaspoons salt
• ¾ cup packed brown sugar
• 1 tablespoon water
• 2 tablespoons baking powder
• ⅔ cup buttermilk
• 1 cup unsalted butter, melted
• 1 cup mashed cooked butternut squash
• ¼ cup toasted wheat germ
• ¼ cup ground flax seeds
• 4 large eggs, lightly beaten
• ½ teaspoon ground flax seeds

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup jumbo muffin pan or line cups with paper liners.

Step 2

Mix flour, brown sugar, wheat germ, 1/4 cup flax seeds, baking powder, salt, cinnamon, ginger, and baking soda together in a large bowl.

Step 3

Mix butternut squash, melted butter, buttermilk, eggs, water, and vanilla together in a separate bowl. Add to the dry ingredients and stir until moistened. Scoop into the prepared muffin pan and sprinkle with remaining flax seeds.

Step 4

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 25 minutes. Cool in the tin briefly before transferring to a wire rack to cool completely.